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Pumpkin Pecan Pie

I've yet to meet a person who doesn't have room for a piece of this pie! Up here 8,000 feet in the Rockies, my husband and I are enjoying retirement. We're active in our little church (where I try all my recipes on people who love to eat!). We have four grown children and 11 grandchildren. —Jean Lockwood, Bayfield, Colorado
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    8 servings


  • Pastry for single-crust deep-dish pie (9 inches)
  • 2 large eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2/3 cup canned pumpkin
  • 2/3 cup whole milk
  • 2 large eggs
  • 1/2 cup dark corn syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup pecan halves


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill while preparing filling.
  • In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into prepared pie crust.
  • Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.
  • For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
  • Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.
Nutrition Facts
1 piece: 430 calories, 23g fat (4g saturated fat), 109mg cholesterol, 381mg sodium, 53g carbohydrate (30g sugars, 2g fiber), 7g protein.

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Average Rating:
  • TinaH67
    Nov 27, 2020

    Wow, this pie is delicious! My husband loves pumpkin pie and I love pecan pie so I decided to try this and have both! I actually hated pumpkin pie until I made this one. I did use maple syrup instead of the molasses and it came out great. My son also said it was the best pumpkin pie he ever had! Will definitely make this again.

  • Denis
    Nov 1, 2020

    Regarding the molasses, there are different strengths (mild?blackstrap) with increasing intensities of flavor and bitterness. Were I to try this recipe and wanted to use molasses (though the maple syrup suggested by ljohnson1963 sounds good), I would at least start with the mild type of molasses.

  • nicki5858
    Sep 26, 2018

    No comment left

  • ljohnson1963
    Nov 3, 2012

    I was afraid to use the molasses after reading the reviews. So, I used two tablespoons of real maple syrup instead. This pie was delicious, my whole family loved it.

  • teresabenoit
    Nov 26, 2011

    My Thanksgiving dinner was perfect and then I brought this pie out for "The Dessert" Ugh everyone thought it was spoiled!!! We couldn't figure out what it was and then just payed close attention to the filling and realized it was the molasses, it completely took over the entire taste of the pie and molasses did not go to well with pumpkin- this is the first time this has ever happened to me! Never again will I use a new recipe for a holiday or dinner with guests.

  • marjlun
    Nov 19, 2011

    No comment left

  • tinaelsey
    Nov 12, 2011

    You can definately taste the molasses. If you like molasses, you'll like this pie. It was just a bit too strong for my husband and I. I might try it excluding the molasses.

  • caitlin28
    Nov 11, 2011

    For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

  • Kaffaroni
    Nov 11, 2011

    What can I substitute for corn syrup?

  • CynthiaL
    Nov 15, 2008

    No comment left